prep time: 5 minutes
•
cook time: 5 minutes
•
yield: 1 cup (2 tablespoons per serving)
prep time: 5 minutes
•
cook time: 5 minutes
•
yield: 1 cup (2 tablespoons per serving)
In addition to serving this sauce with ice cream, I adore it over my Chocolate Waffles ( see here ).
¾ cup full-fat coconut milk
⅓ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
2 ounces unsweetened chocolate, finely chopped
Seeds scraped from 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
1. Place the coconut milk, sweetener, and chopped chocolate in a double boiler or in a heat-safe bowl set over a pan of simmering water. Heat on low heat while stirring just until the chocolate melts, then remove from the heat. Add the vanilla bean seeds and stir to combine.
2. Use immediately or let cool, then cover and refrigerate until ready to serve. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months. The sauce can be served chilled, or if you prefer, reheat the sauce in a double boiler or a heat-safe bowl set over a pan of simmering water while stirring until warm.
tip: To use this sauce for drizzling over desserts, such as petits fours ( see here ), thin the sauce with tablespoon or two of coconut milk to get it to a nice, pourable consistency and use warm.
